Lentil Loaf or Burgers

Photo by Rissa Miller

By Rissa Miller, Senior Editor Vegetarian Journal

This recipe just tastes like fall and the holiday season!
And the burgers are a fast, easy way to make a meal festive.

2-1/2 cups yellow or brown lentils

1 bay leaf

5 cups water or veggie broth

1 teaspoon olive oil 

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped mushrooms

1 cup cooked rice

2-4 cloves garlic, minced

1 Tablespoon nutritional yeast

1 Tablespoon low-sodium soy sauce or tamari

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon dried rosemary

pinch black pepper

1/4 cup flaxseed meal

Non-stick spray
1/2 cup ketchup (if making a loaf)

In a large pot, combine lentils, bay leaf, and water or
broth. Bring to a boil, then lower to a simmer and cover. Cook, stirring
occasionally until all liquid is absorbed and lentils are soft, about 40 minutes.

Meanwhile, warm olive oil in a sauté pan and add onion,
celery, and mushrooms. Sauté until veggies are soft and lightly browned, about
7-8 minutes. 

Add cooked rice to a microwave-safe bowl and stir together
cooked rice, minced garlic, nutritional yeast, soy sauce, parsley, thyme, sage,
rosemary, and black pepper. In a microwave, warm on high heat for about 45
seconds, then stir in the flaxseed meal. Allow to rest for 15 minutes for
flaxseed to bind.

Preheat the oven to 350 degrees. When lentils are done, add
to a food processor or high-power blender and process into a purée. If
necessary, process in batches. Add smoothed lentil paste to rice mixture and
sautéed vegetables and mix by hand until well combined.

Shape to bake. If making burgers, line a cookie sheet with
parchment paper and form the mixture into 15 patties. Bake burgers for 15
minutes and flip, then bake another 15 minutes on opposing side. Cool for 20
minutes before serving. Pile with your favorite toppings on a toast roll. 

Photo by Rissa Miller

If making a loaf, line a loaf pan with foil and coat with
non-stick spray.  Press mixture into loaf pan and top with ketchup. Bake
loaf for 50-60 minutes and then cool 1 hour before inverting to serve. If
desired, serve with more ketchup or warmed tomato sauce.